New Mexico Style Posole

3 tbsp vegetable oil
3 lbs boneless pork, cubed
2 medium white onions, chopped
3 garlic cloves, minced
4 cups water
2 (4 ounce) cans diced green chilies, undrained
1 (10 ounce) can red enchilada sauce, mild or hot enchilada sauce
1 (16 ounce) can seasoned tomatoes and green chilies ( I use Rotel)
1/2 c (4 ounces) taco sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
4 15.5 oz cans of hominy

Heat oil in a large skillet, add pork, onion and garlic and cook until pork is browned. Drain excess grease and liquids. In a 6 qt crock pot, add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano. After draining pork add to crock pot and cook on low to medium heat about 8 hours, stirring occasionally. Add more water while cooking if needed. Adjust seasonings if desired. Add drained cans of hominy last two hours of cooking. Remove bay leaf before serving.

Serve with corn bread, tortilla chips or even cheese quesadillas. Serves about 8


Honey Moist Cornbread
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 cup whipping cream or whole milk
1/4 cup oil
1/4 cup honey
2 eggs, lightly beaten

Stir flour, cornmeal, sugar and baking powder together.
Then stir in remaining ingredients.
Pour into a 9 inch greased baking pan.
Bake in a 400 degree oven for 20-25 minutes.
Let rest for 5 minutes or so before slicing.
Makes a very moist very tasty cornbread!